Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.
“Regular”
Whole Wheat Flour: Approx. 100,000 ppm of gluten
Crushed
Wheat*: 103,000 ppm of gluten
Sourdough
Wheat Bread**: 104,000 ppm of gluten
Sprouted
Wheat Bread***: 72,000 ppm of gluten
*At the time of testing, the manufacturer of the
crushed wheat product stated the following on their website, “Crushed wheat #1 allows people with gluten
intolerance, celiac disease, type 2 diabetes, and other health ailments to eat
wheat again.”
**At the time of testing, the bakery making the
sourdough wheat bread included a webpage on their site entitled, “Sourdough for Celiacs” and stated, […]